Make broth Place ginger, half of the chile (or less depending on heat preference), lemongrass, coconut milk, and ½ cup water in a small saucepan over medium-low heat. Bring to a low simmer and cook, stirring occasionally, until fragrant, 15–20 minutes. Strain, discard solids, and return broth to pot. Stir in fish sauce and cover to keep warm.

Cook salmon Rub salmon with 1 teaspoon oil and season with salt. Bake until just cooked through, about 10 minutes.

Cook vegetables Meanwhile, heat 1 tablespoon oil in a skillet over medium-high. Add shallot and cook, stirring, until softened and golden, about 3 minutes. Add bok choy and cook, stirring, until wilted, about 1 minute. Season with salt.

Finish Divide rice among bowls and top with salmon and vegetables. Ladle in the broth and garnish with remaining red chile if desired. Serve with lime wedges on the side for squeezing over. Enjoy!

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Martha & Marley Spoon is a meal delivery service that makes delightful cooking easy. Drawing from Martha Stewart’s extensive archive of over 18,000 recipes, our meal kits help people to cook sustainable & wholesome dinners in just 30 minutes. We deliver fresh, pre-portioned ingredients proudly sourced from the finest farms in the country. With each box, we strive to inspire people to discover the joy of conscious cooking.